- For the soup
- 600 grams white Asparagus
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons butter
- 1 ½ tablespoons Pastry flour
- 200 milliliters Whipped cream
- freshly ground peppers
- freshly grated Nutmeg
- lemon juice
- For garnish
- 2 tablespoons chopped parsley
Peel and trim asparagus. Cut into 4 cm (approximately 1 1/2 inch) pieces.
Boil 1 liter of water, salt and sugar in a pot over medium heat for about 15 minutes. Add asparagus, cook briefly and remove. Melt butter in a saucepan and whisk in flour. Whisk in cream so that there are no lumps. Add all but 4 asparagus tip and cook until soft. Remove from heat and mash with a potato masher. Season with salt, pepper, nutmeg and a dash of lemon juice.
Rinse and halve tomatoes. Make 4 skewers with 2 tomatoes and a sprig of parsley each. Froth the soup just before serving. Ladle into bowls and garnish each with an asparagus tip and tomato skewer. Serve immediately.